Goat Cheese Fritters Recipe

Prepare the Butternut Squash

Peel and dice the butternut squash into small cubes. Boil in salted water for about 10-12 minutes or until tender. Drain and allow to cool slightly.

Mix the Fritter Mixture

In a bowl, combine the cooked butternut squash, goat cheese, flour, egg, chopped parsley, salt, and black pepper. Mix until well combined and a thick batter forms.

Shape the Fritters

Using your hands, form the mixture into small patties or fritters, about 2-3 inches in diameter.

Fry the Fritters

In a frying pan, heat the olive oil over medium heat. Once hot, carefully add the fritters in batches, frying for about 3-4 minutes on each side or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

Prepare the Raspberry Sauce

In a small saucepan, combine the fresh raspberries, sugar, lemon juice, and water. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.

Strain the Sauce

Remove from heat and strain the sauce through a fine mesh sieve to remove the seeds. Press the mixture with the back of a spoon to extract as much liquid as possible.

Cool the Sauce

Allow the raspberry sauce to cool before serving. You can refrigerate it to enhance the flavors.